bank building) has a dark, mirrored main seating area with hardwood floors. A light fixture composed of empty wine bottles illuminates the granite-topped tables. There’s still an old vault near the wait station. A pizza kitchen located where the bank’s drive-through window used to be rounds out the many improvements to the edifice, which was converted to a restaurant in the 1990s. The chef’s holiday selection is his renowned beef short-rib a sambuco with a side of Vermont white cheddar truffle macaroni-and-cheese using Campanelli pasta. “This is comfort food with a twist,” Figueroa said of the seasonal entree. “I usually tease our customers by taking this off the menu for a couple of months and then bring it back for the fall and winter. It’s taken off; people talk about it.” Figueroa said these particular beef short ribs are specially ordered from the supplier to his restaurant and

are wrapped around the bone. However, anyone seeking to create this dish at home could instead use boneless ribs if they prefer.

“The full meal is actually two 12-ounce short ribs, however some people prefer to order the half-size with just one 12-ounce portion,” the chef said. “Our new seasonal menu really reflects New England in the fall. We gear it to the moment that we’re in, and mix things up with something funky.”

Figueroa continued, “In fall and winter, people tend to eat somewhat hearty. The beef short ribs are very hearty, seared and simmered for four hours. The density of the meat offers a lot of flavor. The ribs are served standing up on the plate, and they literally fall apart before you put them in your mouth. This is a simple recipe; it’s the ingredients that make it work.” The chef takes pride that he operates a “scratch” kitchen, where the